10 easy ways to cook vegetables

10 Recipes
Vegan recipes for Thanksgiving
(Evan Sung/For The Times)

Applying heat to vegetables intensifies their natural sweetness and makes them extra delicious.

Tsukune-Style Brussels Sprouts

Time 1 hour
Yields Serves 4 to 6

Steamed Asparagus with Tangerine Ponzu, Daikon and Nori

Time 15 minutes
Yields Serves 4 to 6.

California Greens

Time 1 hour
Yields Serves 4 as a side dish

Chile Oil-Roasted Beets With Feta, Almonds and Mint

Time 1 hour 15 minutes
Yields Serves 4 to 6

Pan-Seared Brussels Sprouts With Chile-Maple Glaze

Time 20 minutes
Yields Serves 8 to 12

Seared Eggplant with Spicy Glazed Peanuts

Time 25 minutes
Yields Serves 4

Hasiba’s Honeyed Marinated Eggplant

Time 45 minutes
Yields Serves 8 to 10

Slow-Roasted Winter Vegetables

Time 2 hours
Yields Serves 12

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.